Hearty Potato Omelette
Crisp butter-fried potato and bacon wrapped in soft egg. Two textures, fluffy and crisp, in one dish.
Ingredients
- Eggs3
- Potato1
- Bacon1 slice
- Milk1 tbsp
- Salt and peppera pinch
- Butter20g (10g for frying, 10g for egg)
- Ketchup & parsleyto taste
Directions
- Peel the potato, cut into 5mm sticks, put in a heatproof dish, cover with wrap and microwave (600W) for 2 minutes. Cut the bacon into 1cm pieces.
- Heat 10g butter in a pan and fry the potato and bacon over medium. Once the potato is browned and crisp, season with salt and pepper and remove.
- Mix the eggs with the milk, salt and pepper.
- Wipe the pan, melt 10g butter, pour in the egg and stir. Once soft-set, lower the heat and place the potato and bacon on the near half.
- Tilt the pan and fold the far egg over the near half, then slide onto a plate. Top with ketchup and parsley.